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Milew K, Manke S, Grimm S, Haseneder R, Herdegen V, Braeuer AS. Application, characterisation and economic assessment of brewers’ spent grain and liquor. JOURNAL OF THE INSTITUTE OF BREWING 2022. [DOI: 10.1002/jib.697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Kerstin Milew
- Institute of Thermal‐, Environmental‐ and Resources’ Process Engineering TU Bergakademie Freiberg Leipziger Straße 28 09599 Freiberg Germany
| | - Sophie Manke
- Institute of Bioscience TU Bergakademie Freiberg Leipziger Straße 29 09599 Freiberg Germany
| | - Sandra Grimm
- Institute of Bioscience TU Bergakademie Freiberg Leipziger Straße 29 09599 Freiberg Germany
| | - Roland Haseneder
- Institute of Thermal‐, Environmental‐ and Resources’ Process Engineering TU Bergakademie Freiberg Leipziger Straße 28 09599 Freiberg Germany
| | - Volker Herdegen
- Institute of Thermal‐, Environmental‐ and Resources’ Process Engineering TU Bergakademie Freiberg Leipziger Straße 28 09599 Freiberg Germany
| | - Andreas S. Braeuer
- Institute of Thermal‐, Environmental‐ and Resources’ Process Engineering TU Bergakademie Freiberg Leipziger Straße 28 09599 Freiberg Germany
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Nutritional Compositions of Optimally Processed Umqombothi (a South African Indigenous Beer). FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7040225] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Umqombothi (a South African indigenous beer) is an important dietary beverage for many undernourished, low-income consumers in rural, semi-urban and urban areas. Umqombothi was brewed using optimal conditions earlier obtained and compared to the customary beer brew (CB) and mixed raw ingredients (RI). The products were evaluated for proximate compositions, minerals, amino acids, B-group vitamins, and sugar compounds. The optimised beer brew (OPB) was relatively higher in energy (165 kcal), crude protein (8.6%), and ash content (1.0%). The CB had the highest concentration of sodium (299.8 mg/kg), magnesium (1170.5 mg/kg), potassium (2993.8 mg/kg), and phosphorus (2100.7 mg/kg). Glutamic acid was the highest detected amino acid, with concentrations of 1.5 g/100 g, 1.5 g/100 g, and 1.6 g/100 g in the RI, CB, and OPB, respectively. The OPB contained a higher concentration of the two forms of vitamin B3, nicotinamide (0.2 µg/g) and nicotinic acid (0.7 µg/g) in comparison to the CB. The concentration of the antioxidant, mannitol, was 0.4 mg/g, 0.2 mg/g, and 2.0 mg/g in the RI, CB, and OPB respectively. Overall, OPB displayed a desirable nutritional profile compared to the CB.
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Xiang H, Sun-Waterhouse D, Waterhouse GI, Cui C, Ruan Z. Fermentation-enabled wellness foods: A fresh perspective. FOOD SCIENCE AND HUMAN WELLNESS 2019. [DOI: 10.1016/j.fshw.2019.08.003] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Hucker B, Christophersen M, Vriesekoop F. The influence of thiamine and riboflavin on various spoilage microorganisms commonly found in beer. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.385] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Barry Hucker
- Faculty of Science and Technology; Federation University Australia; Ballarat Victoria 3353 Australia
| | - Melinda Christophersen
- Analytical Services Department; Carlton and United Breweries; Southbank Victoria 3006 Australia
| | - Frank Vriesekoop
- Faculty of Science and Technology; Federation University Australia; Ballarat Victoria 3353 Australia
- Department of Food Science and Agri-Food Supply Chain Management; Harper Adams University; Newport TF10 8NB UK
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Hucker B, Vriesekoop F, Vriesekoop-Beswick A, Wakeling L, Vriesekoop-Beswick H, Hucker A. Vitamins in brewing: effects of post-fermentation treatments and exposure and maturation on the thiamine and riboflavin vitamer content of beer. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.312] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Barry Hucker
- School of Science and Technology; Federation University Australia; Ballarat Victoria Australia
| | - Frank Vriesekoop
- School of Science and Technology; Federation University Australia; Ballarat Victoria Australia
- Department of Food Science and Agri-Food Supply Chain Management; Harper Adams University; Newport TF10 8NB UK
| | | | - Lara Wakeling
- School of Science and Technology; Federation University Australia; Ballarat Victoria Australia
| | | | - Amy Hucker
- School of Science and Technology; Federation University Australia; Ballarat Victoria Australia
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Hucker B, Wakeling L, Vriesekoop F. Vitamins in brewing: presence and influence of thiamine and riboflavin on wort fermentation. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.293] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Barry Hucker
- Faculty of Science and Technology; Federation University Australia; Ballarat Victoria Australia
| | - Lara Wakeling
- Faculty of Science and Technology; Federation University Australia; Ballarat Victoria Australia
| | - Frank Vriesekoop
- Faculty of Science and Technology; Federation University Australia; Ballarat Victoria Australia
- Department of Food Science and Agri-Food Supply Chain Management; Harper Adams University; Newport TF10 8NB UK
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